Essential tips

Roast on a rack. Raising the roast allows the heat to circulate around the roast browning it evenly. Without a rack the bottom of the roast will begin to stew. Wider rung racks give good results; they’re preferable to the closed rack like trays that are sometimes inside your oven when you purchase it. Placing the roast on a bed of julienne vegetables or trimmed meat bones is another way to raise the roast, and they both add flavour to the pan juices.